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Banana Bread Recipe

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★★★★★

4.8 from 59 reviews

This moist and flavorful banana bread is a wholesome gluten-free treat made with oat flour and protein powder. Sweetened naturally with ripe bananas and maple syrup, it’s enhanced with warm cinnamon and optional frosting for extra indulgence. A carrot cake version with added shredded carrots, ginger, nutmeg, and toasted pecans offers a spiced twist. Perfect for breakfast, snacks, or dessert, this banana bread is dairy-free, easy to make, and bakes to a tender crumb with a golden crust.

Ingredients

Scale

Banana Bread Ingredients

  • 1 cup gluten-free oat flour
  • 1 cup peanut butter, vanilla, or chocolate protein powder (Truvani recommended)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 3 large overripe bananas
  • 1/3 cup thick dairy-free yogurt (coconut or almond-based)
  • 1/4 cup coconut oil or avocado oil, melted
  • 1/4 cup maple syrup
  • 1 tsp pure vanilla extract
  • 3 large eggs

Optional Frosting

  • 1/2 cup dairy-free cream cheese
  • 1/4 cup creamy peanut butter
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract

Carrot Cake Version Ingredients

  • 1 cup gluten-free oat flour
  • 1 cup vanilla protein powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 3 large overripe bananas, mashed
  • 1/2 cup finely shredded carrots (lightly packed)
  • 1/4 cup thick dairy-free yogurt (coconut or almond-based)
  • 1/4 cup coconut oil or avocado oil, melted
  • 1/4 cup maple syrup
  • 1/2 tbsp Nielsen-Massey vanilla paste
  • 3 large eggs
  • 1/3 cup toasted pecans, chopped

Carrot Cake Frosting

  • 4 oz dairy-free cream cheese (such as Kite Hill or Violife)
  • 1 tbsp maple syrup
  • 1/2 tbsp Nielsen-Massey vanilla bean paste
  • Pinch of sea salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking and ensure easy removal of the banana bread.
  2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free oat flour, protein powder, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
  3. Mix Wet Ingredients: In a separate bowl, mash the overripe bananas thoroughly. Then add the thick dairy-free yogurt, melted coconut or avocado oil, maple syrup, pure vanilla extract, and eggs. Mix until the mixture is smooth and homogeneous.
  4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients, gently stirring until just combined. Avoid overmixing for a tender crumb. If the batter feels too thick, add a splash of dairy-free milk to loosen it. For the carrot cake version, fold in the shredded carrots and toasted pecans at this stage.
  5. Bake the Banana Bread: Pour the batter into the prepared loaf pan. For a 1 lb caraway loaf pan, bake for about 48 minutes. Check doneness by inserting a toothpick in the center— it should come out clean. For the carrot cake version, bake for approximately 50 minutes or until a toothpick comes out clean.
  6. Cool and Frost: Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once fully cooled, spread the optional dairy-free cream cheese frosting over the top if desired.

Notes

  • Use ripe or overripe bananas for maximum sweetness and moisture.
  • If you’re using a larger or smaller loaf pan, adjust baking time accordingly, checking doneness early to avoid over- or under-baking.
  • The batter can be made gluten-free by selecting certified gluten-free oat flour and protein powder.
  • The frosting is optional but adds a creamy, sweet finish that complements the banana or carrot cake flavors.
  • You can substitute the protein powder flavor to match your preference—peanut butter, vanilla, or chocolate all work well.
  • Storing baked banana bread tightly wrapped at room temperature will keep it fresh for 2-3 days; refrigerate for longer storage.
  • For a vegan version, substitute eggs with flax eggs and ensure the protein powder and yogurt are plant-based.

Keywords: banana bread, gluten-free banana bread, protein banana bread, dairy-free, healthy banana bread, carrot cake banana bread, vegan frosting, gluten free baking

Find it online: https://liamjayne.com/banana-bread-recipe-2/